Baby spinach Salad with Oyster Mushrooms and Poached Eggs | RICARDO

Ingredients

• 4 bread slices, cubed
• 3 tablespoons (45 ml) butter
• 200 g oyster mushrooms, coarsely sliced
• 1 tablespoon (15 ml) olive oil
• 12 cups (3 litres) baby spinach
• 2 tomatoes, cut into small wedges
• 1 cup (250 ml) English cucumber, peeled and diced
• White vinegar, as needed
• 4 eggs
• 1 green onion, finely chopped
• 1/3 cup (75 ml) olive oil
• 2 tablespoons (30 ml) white wine vinegar
• Salt and pepper